tried and true tricks for yeast breads.

"making yeast breads is an art, a gift, a labor of love."

there are many variables in bread-making, beginning with the flour.  flours can vary greatly from brand to brand, and even the same brand of flour may be different in different regions because of where the wheat was grown. 

bread flour has more protein than all-purpose flour, so it gives yeast bread more structure and chewiness.  flour is also affected by how it is stored.  that is why most recipes give a range of flour to add. the more experienced you become with bread making, the more you will get a "feel" for how the dough should be.

equipment:
you do not need a heavy mixer to make bread or rolls, but if you can afford the cost and have the space then a heavy-duty mixer with a dough hook will help things go more quickly and easily. 

working with yeast:
a packet of yeast contains 2 1/4 tsp. yeast, so two packets is equivalent to 1 1/2 T.

before adding the dough ingredients, active dry yeast must be dissolved in warm liquid, usually water, that is at a temperature between 105 and 115.  use a thermometer to test the temperature.

the #1 tip for success with yeast breads is to work in a warm kitchen with no drafts.  a temperature of 70-85 degrees is best.  also, bring eggs and butter to room temperature before bread making.

kneading:
1)when kneading by hand, grease or flour your hands to prevent sticking. 

2)turn the dough onto a lightly floured surface and ball it up into a mass with your hands.  start kneading by folding the dough over and pushing it down against the work surface in a rolling motion with the heels of your hands, curving your fingers over the dough.  

3)give the dough a quarter turn, and then fold it over and push down again.  repeat this process until the dough is smooth and elastic.  if the dough becomes too sticky, sprinkle the board under the dough with a small amount of flour and rub your hands with flour again.  

when finished, most doughs should be tacky rather than sticky.

if you own a heavy-duty mixer with a dough hook attachment, prepare the recipe as usual but use the dough hook for kneading. 

rising:
when the dough has been kneaded, cover the bowl of dough to keep it warm and to keep the surface of the dough from drying out. cover with plastic wrap that has been sprayed on one side, and/or with a clean dish cloth.  

to create a warm place for your dough to rise, place a pan of warm water in an unheated oven and then place the bowl of dough on a rack over it.  or turn your oven on to the minimum setting until it is just warmed and then turn off.  place the bowl of dough in the oven and let it rise there.  do not allow the dough to rise in an over-warm place; this will result in inferior bread.

to test whether the dough has risen enough, insert your finger into the dough.  if the impression remains, the dough is ready for forming into rolls or loaves.  test risen rolls or loaves in a similar way:  press down lightly with your finger at one corner; if the dough does not spring back up, it is ready to bake.

baking:
when loaves or rolls have doubled in size, they are ready for the oven.  most baking is done on the middle rack.  place a shallow pan of water on the bottom rack to help with the crust.


These tips are from "The Food Nanny Rescues Dinner," pg. 220-223